Yogurt Chicken Curry

Total prep/cook time: ~25 min. Serves 4.

*Gluten-free

Ingredients:

• 1 lb skinless, boneless chicken breast, cut into bite size pieces
• 1 cup plain non-fat yogurt
• 1 tbsp curry powder
• 3 cups broccoli florets
• 2 cups precooked Minute instant brown rice
• ¼ tsp salt
• Black pepper to taste
• Chopped green onions for garnish, optional

Directions:

1. Place chicken and 1 cup water in a medium saucepan and simmer over medium low heat for about 15 minutes, until chicken is cooked through and no longer pink inside.
2. Over high heat, bring 1‐3/4 cups water to a boil in a pot with a tight fitting lid. Stir in rice, return to boil. Reduce heat to low to maintain a gentle simmer, cover and simmer for 5 min. Remove from heat and stir, cover. Let stand 5 min or until water is absorbed. Fluff with a fork.
3. Bring about ¼ inch of water to a boil in a large frying pan. Add broccoli florets, cover and steam about 3 min.
4. When water in chicken saucepan is almost reduced, add broccoli to pan, and season with salt and pepper. In a small bowl, combine yogurt and curry powder and mix together. Stir this mixture into saucepan until all chicken and broccoli pieces are coated, then simmer for another 5 minutes to heat through and marinate.

Did you know?
The spice turmeric found in curry powder is anti-viral, anti-fungal, and anti-inflammatory. Inflammation is the root of many chronic diseases that cause our health to deteriorate, and curcumin, the active ingredient in turmeric, helps reduce inflammation in the body. This means that it can help protect against cancer, reduce swelling, heal wounds, increase mental clarity, enhance intestinal health, and regulate metabolism.

Nutrition Information (per 1 serving):
Total calories: 354 cal
Total fat: 6 g
Saturated fat: 1.5 g
Sodium: 254 mg
Total carbs: 45 g
Dietary fiber: 5 g
Protein: 33 g